Place the sugar and water in a pan and bring to the boil. Simmer the sugar until it begins to caramelise. When the syrup begins to turn golden, start swirling the pan so that it caramelises evenly. When you obtain a light caramel, carefully pour the walnuts into the caramel, and swirl to coat each nut. Use a spoon to transfer each walnut onto a sheet of baking paper. Leave to cool down away from prying hands!
Preheat the oven to 180'C.
Cut the bread into thick slices and drizzle with olive oil. Cook in the oven for 10 minutes or until golden brown.
Put the goats cheese rounds on the pieces of toast and cook in the oven for 5 minutes or until the cheese begins to melt. When the cheese begins to soften, remove from the oven and caramelise with a blowtorch, if necessary.
Whisk together the vinegar and mustard, slowly pour in the walnut oil whilst whisking constantly. The vinaigrette will emulsify and thicken. Finish with the salt and pepper and transfer to a squeezy bottle.
Wash the salad in water and dry using a salad spinner.
Place the goats cheese in the centre of the plate with the lambs lettuce around, keeping it neat and well away from the rim of the plate. Dot a few candied walnuts in and around the salad. Finish the plate with a drizzle of sherry vinaigrette on the salad and around the plate.
«You can candy any nut in this way. Pecans, hazelnuts and almonds are delicious alternatives.»